Fluffy vegan pancakes
Light, fluffy vegan pancakes made with plain flour and plant-based milk — quick to whisk, rest and fry for a perfect weekend brunch.
These are reliable, fluffy vegan pancakes that never feel like a compromise. They use a quick plant-based 'buttermilk' trick to get that tender, airy crumb without eggs or dairy.
Perfect for a lazy weekend brunch or a speedy weekday treat — whisk, rest for ten minutes, fry and you're done. Toppings are where you make them yours: berries, caramelised banana or a cheeky smear of nut butter.
Ingredients
- 250 g plain flour
- 10 ml baking powder
- 30 g caster sugar
- 5 ml fine salt
- 450 ml plant-based milk — use oat or soya milk; see substitutions
- 15 ml apple cider vinegar
- 30 ml vegetable oil — plus extra for frying
- 5 ml vanilla extract
Equipment
- measuring spoons
- measuring jug
- ladle
- silicone spatula
Instructions
Make a vegan 'buttermilk': pour plant-based milk into a measuring jug, stir in apple cider vinegar and leave to stand for 10 minutes until it looks slightly curdled.
Sift plain flour and baking powder into a large bowl. Add caster sugar and fine salt, then whisk together so the leavening is evenly distributed.
Make a well in the dry ingredients, pour in the milk mixture, add vegetable oil and vanilla extract. Gently whisk until just combined — a few small lumps are fine; over-mixing tightens the gluten and makes pancakes chewy.
Leave the batter to rest for 2–3 minutes while you heat the pan. This short rest helps the flour hydrate and gives a slightly lighter result.
Heat a non-stick frying pan over a medium heat and brush with a little vegetable oil. For each pancake, ladle about 60 ml batter into the pan. Cook until bubbles form on the surface and the edges look set, about 60–90 seconds, then flip and cook for 30–60 seconds more until golden.
Keep cooked pancakes warm in a low oven (90°C fan/110°C conventional) while you finish the batch, or stack on a plate and cover loosely with kitchen paper.
Serve immediately with your choice of toppings such as maple syrup, fresh berries or spiced fruit.
Tips
- If batter looks very thick after resting, thin with 1–2 tbsp plant-based milk until it drops easily from a ladle.
- Use a measuring ladle (about 60 ml) to keep pancakes the same size so they cook evenly.
- Keep the pan at medium heat; too hot and the outside will char while the centre stays raw.
- Make ahead: batter keeps in the fridge for up to 24 hours — give it a gentle stir before frying.
- Reheat pancakes in a low oven (about 100°C fan/120°C conventional) for 8–10 minutes to revive crisp edges.
Substitutions
plant-based milk → soya milk, same quantity (450 ml)
Stays closeplant-based milk → oat milk, same quantity (450 ml) — slightly sweeter and gives a softer texture
Stays closevegetable oil → melted coconut oil, same quantity (30 ml) — adds a hint of coconut flavour
Noticeably differentcaster sugar → maple syrup, 45 ml (reduce plant-based milk by 15 ml)
Noticeably different
Nutrition
Per serving · estimated
- 370
- Calories
- 8 g
- Protein
- 62 g
- Carbs
- 10 g
- Fat
- 3 g
- Fibre
- 14 g
- Sugar
- 400 mg
- Sodium
FAQ
Can I make these gluten-free?
Use a 1:1 gluten-free plain flour blend and add 1 tsp extra baking powder; texture will be slightly different but still tasty.
Why are my pancakes flat and greasy?
Either the batter is over-thinned, you've used too much oil in the pan or the leavening is old. Check batter consistency (should be pourable but not runny) and use fresh baking powder.
Can I freeze the pancakes?
Yes — cool completely, layer with baking paper and freeze in an airtight container for up to 2 months. Reheat from frozen in a low oven or toaster.
How do I make the pancakes fluffier?
Don't over-mix the batter and ensure the milk-vinegar mix has had 10 minutes to curdle. Also cook on medium heat so they can rise without burning.
Community Photos
No photos yet
Be the first to share your creation!